The combination of these three elements creates a perfect storm of opportunity and business for Dylan Faille, operator of Hartford Greens Country Club.
Faille, his grounds crew and staff members have been working tirelessly to create a professional, yet family-friendly golf course since Dylan’s father, Mark, purchased the property and business, formerly known as Pole Valley Country Club, late last summer.
“Just dodging the raindrops,” Faille said with a laugh. “When it’s been dry, it’s been good… We’re still looking to get the food and liquor license. With COVID it’s a bit of a pain.”
Replacing walking bridges and drainage pipes, widening golf cart paths, purchasing 35 brand new golf carts that will be delivered in June and adding new signage to each of the 18 holes are some of the many improvements Faille mentioned.
“You can’t make up for 20 years in 6 months. If you skip it, you’re just adding up that time,” Faille said about the maintenance and repairs. “We’re doing what we’ve always done, we’re just more visible now.”
Hartford town supervisor Dana Haff said he was grateful that the Faille family was able to take advantage of their farming background, as owners of the organic farm chain Simply Grazin’ LLC., with the old farmland and continue to operate as a business attracting both Hartford residents and visitors from nearby areas.
“A lot of times, you’d be happy that you maintain (the) status quo while closing,” Haff said about the transition from Pole Valley to Hartford Greens. “This is the kind of economic development we would like in Hartford. A golf course on an old dairy farm… It’s using the land.”
Haff touched on the science aspect of operating and maintaining the greens, as that greatly affects business.
“They (grounds crew) select what kind of seed they plant on a specific putting green,” Haff said. “If you ask me, there’s a lot of agricultural science to it.”
Involving the community step-by-step, the country club plays host as the home course for the Fort Edward and Fort Ann/Hartford high school golf teams.
Although food trucks have been featured at the country club, the installation of a water well will make it possible to put in a restaurant for the future. In the meantime, Faille anticipates converting a 48-foot USDA trailer into a kitchen that will be placed on the side of the clubhouse offering food options.